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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Joshua D. Boyd

General Tso’s

Ingredients:

* 2 pound chicken thighs, boneless
* 2 tablespoon light soy sauce
* 2 egg, lightly beaten
* freshly ground black or white pepper, to taste
* Cornstarch, as needed
* Sauce:
* 4 tablespoons dark soy sauce
* 2 tablespoon rice vinegar
* 4 teaspoons Chinese rice wine or dry sherry
* 2 tablespoon granulated sugar
* 6 tablespoons chicken broth or water
* 2 tablespoon minced ginger
* 4 teaspoons minced garlic
* 4 teaspoons cornstarch for thickening sauce, optional
* Other:
* 6 green onions (spring onions, scallions)
* 10 to 20 small dried red chilli peppers, according to taste

Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 – 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

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Vietnamese Chili Sauce for Dipping

3/4 C fish sauce
1   C water
1   Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.

Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1   garlic clove, roughly minced (use knife)

Add more chili paste to taste.  Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so
far.

Please at least add enough so you can kinda see the seeds floating in
the sauce.

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Pesto

  • Coarse salt and ground pepper
  • 1 garlic clove, peeled
  • 1/4 c pine nuts
  • 3 cups packed fresh basil leaves (2.25 oz)
  • 1/4c extra virgin olive oil
  • 1/4c grated parmesan

Use salt to grind garlic to paste on mixing board.  Add with pine nuts and basil to food processor, along with 1tbsp oil.  Pulse until finely chopped.  Slowly add remaining oil.  Add parmesan, pulse to combine.

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Pork Chop Rub

2 parts paprika
2 parts chili powder
1 part brown sugar
1 part salt
1 part mustard powder
1 part black pepper
1 part red pepper flakes
1 part cumin

Rub about a tsp per pork chop on each side. Then grill 10 minutes a side on medium, then cook past 160 def.

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Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.

From: http://www.hugs.org/Grilled_Swordfish_with_Caper_Sauce.shtml

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Seared Steak with Brussels Sprouts and Almonds

From everyday food, dec ’09.

  • 1 skirt steak (1.5 pd), cut into 4 pieces.
  • 2 tbsp butter.
  • 1 pd brussels sprouts, trimmed and thinly sliced
  • 1/4c cup chopped almods, toasted
  • 2 tsp fresh lemon juice.

Season steak with salt/pepper.  Heat a large skillet over medium-high.  Add steak and cook until medium-rare, 3-5 min per side.  Transfer to plate to rest.

Reduce heat to medium and melt butter.  Add brussels sprouts and season with salt/pepper.  Cook until crisp-tender 3-5min.  Remove and stir in almonds and lemon juice.

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Braised Chicken with Dates

From Everyday Food, Dec ’09.

  • 1 whole chicken (about 3.5-4 pounds)
  • 1 tbsp extra virgin olive oil
  • 2 medium yellow onions, diced small.
  • 2 tbsp minced fresh ginger.
  • 1 tsp sweet paprika
  • 3/4 tsp ground coriander
  • 1c chopped and pitted dates (~4oz)
  • 1/2 c fresh cilantro leaves, chopped.
  • 2 lemons, halved for serving.

Season chicken with salt and pepper.

In a dutch over, heat oil over mid-high.  Cook chicken, skin side down, until browned and crisp, about 6 minutes.  Move to plate.

Add onions to pot and cook, storring until softened, ~5min.  Add ginger, paprika, coriander, cook stirring ~2min. Arrange chicken evenly over onion mixture, add 2.5c water and bring to a boil.  Reduce to a rapid simmer, cover and cook until chicken is cook through (40-45min).

Transfer chicken to serving dish and increase heat to high.  Boil liquid until reduced by half (12-15min).  Stir in dates and cilantro; season.  Pour sauce over chicken and serve with lemon halves.

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Caramelized Onions

From Everyday Food, Dec. ’09

  • 6 tbsp unsalted butter
  • about 6 pounds of onions, sliced about 1/4″, maybe narrower.
  • 2 tsp coarse salt (kosher)
  • 1 tbsp sugar.

Melt butter.  Add onions and salt.  Cook until softened and just beginning to brown.  Reduce heat to med.  Add sugar, stir often to scrape up any browned bits, 35-40 min.

When done, onions should be deep golden brown and have a jam like consistency.

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Pappardelle with Caramelized Onions

From Everyday Food, December ’09.
  • Salt and Pepper
  • 9 oz. pappardelle or wide egg noodles
  • 2 tbsp extra virgin olive oil
  • 1 cup Caramelized onions
  • 2 garlic cloves, thinly sliced
  • 1/4 c fresh lemon juice (about 1 lemon)
  • 1/2 c fresh parsley, coarsely chopped

In a large pot of salted boiling water, cook pasta.

Heat oil in a large skiller over med-high.  Add oinions and garlic and cook, stirring frequently, until garlic is fragrant.

Remove 1.5 c pasta water and add to skillet.

Drain pasta and add to Skillet.  Cook, tossing occasionally, intil liquid reduces to a sauce that coats paste, about 3 min.  Add lemon juice and toss, top with parsley.

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